Guava coconut smoothie

Ingredients

• 2 ripe pink guavas, halved and scooped
• 1 cup coconut water
• ½ cup plain coconut yogurt
• 1 tablespoon lime juice
• ½ frozen banana
• 6 fresh mint leaves
• ½ cup ice

Method

1. 1. Add the guava flesh, coconut water, coconut yogurt, lime juice, banana and mint to a blender.
2. 2. Blend until smooth. If your guavas are seedy, pass the mixture through a fine strainer.
3. 3. Add the ice and blend again until cold, then serve.

Estimated nutrition

calories

155 calories

fat

4 g fat

carbohydrate

31 g carbohydrates

protein

3 g protein

fiber

7 g fiber

Approximate values per serving. Nutrition varies with ingredients, brands and portion sizes.

Substitutions

• Use frozen guava pulp if fresh guava is not available.
• Plain yogurt can replace coconut yogurt.
• Pineapple can replace banana for a sharper tropical profile.

Good to know

Very ripe guavas should smell floral and give slightly when pressed. That is when their flavor is most generous.

Cultural context

Brazil / Tropical fruit blends

Brazil has an extraordinary range of native and cultivated fruits, with juices and blended fruit drinks part of everyday food life. Guava, coconut and lime make a bright, accessible nod to that abundance.

Traditional use: Guava and coconut are enjoyed in Brazilian drinks, sweets and savory foods, with preparations changing across regions and households.

What research suggests: Guava contributes fiber and vitamin C, while coconut water contributes fluid and minerals; nutrition varies by fruit ripeness and product.

Safety note: Rinse fresh produce well and use pasteurized yogurt if needed for your household. Coconut products may not suit everyone with tree-nut allergies, so check labels.

Questions, answered.

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